A slow cooker update to our amazing Stuffed Pepper Soup…

Some days you don’t have time to cook and its nice to come home to a hot bowl of goodness in your slow cooker. 

 

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Slow Cooker Supper: Stuffed Pepper Soup
 
Author:
Ingredients
  • Ingredients
  • 1¼ pounds 95% ground sirloin or round - use lean so there is very little fat to drain
  • 1 large onion, diced
  • 3 garlic cloves, chopped
  • 2 teaspoons olive oil
  • 2 large green bell peppers, cut into ½ inch dice
  • One 28 ounce can petite diced tomatoes - I use Hunts
  • One 16 ounce can tomato sauce - I use Hunts
  • One 32 ounce carton Swanson Beef Stock - the new stock has more flavor than broth
  • ½ teaspoon dried marjoram
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons Truvia Brown Sugar replacer - or 4 teaspoons Splenda
  • Sea salt and fresh pepper to taste
  • 2 cup cooked quinoa, optional
Instructions
  1. In a large pan, sauté beef, onions and garlic in the olive oil until the beef is browned and the onions are clear.
  2. Spoon off as much of the excess fat as possible.
  3. Transfer the beef pepper mixture to the slow cooker; add the green peppers, tomatoes, tomato sauce, beef stock, marjoram, Worcestershire, soy sauce, and sugar replacer.
  4. Season with 1 teaspoon salt and ½ teaspoon black pepper.
  5. Set on High for 4 hours or Low for 6 hours.
  6. Just before serving stir in the cooked quinoa.
 

Stuffed Pepper Soup

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